Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol

By Dias L.   Dias S.   Sancho T.   Stender H.   Querol A.   Malfeito-Ferreira M.   Loureiro V.  

Food Microbiology, Vol. 20, Iss. 5, 2003-10 ,pp. : 567-574

Elsevier

Access to resources Recommend Favorite

Study of the karyotype of wine yeasts isolated in the region of Valdepenas in two consecutive vintages

By Izquierdo Canas P.M.   Ubeda Iranzo J.F.   Briones Perez A.I.  

Food Microbiology, Vol. 14, Iss. 3, 1997-06 ,pp. : 221-225

Academic Press

Access to resources Recommend Favorite

Arginine metabolism by wine Lactobacilli isolated from wine

By Tonon T.   Lonvaud-Funel A.  

Food Microbiology, Vol. 19, Iss. 5, 2002-10 ,pp. : 451-461

Academic Press

Access to resources Recommend Favorite

Cycloheximide resistance as marker for monitoring yeasts in wine fermentations

By Perez F.   Regodon J.A.   Valdes M.E.   De Miguel C.   Ramirez M.  

Food Microbiology, Vol. 17, Iss. 2, 2000-04 ,pp. : 119-128

Elsevier

Access to resources Recommend Favorite

Study of the oenological characteristicsand enzymatic activities of wine yeasts

By Ubeda Iranzo J.F.   Briones Perez A.I.   Izquierdo Canas P.M.  

Food Microbiology, Vol. 15, Iss. 4, 1998-08 ,pp. : 399-406

Elsevier

Access to resources Recommend Favorite